Restaurants in Santorini
Owners Evelyn and George Hatziyanuakis put a creative twist on Greek cuisine, using unorthodox combinations, such as cuttlefish served atop homemade noodles or baked mackerel, caper, and tomato all wrapped in a fava crêpe.
The golden doorway of the converted captain’s house opens to views of the caldera and the sea. Grilled octopus dripping with olive oil and tomato pancakes with tzatziki go nicely with a strong glass of Nichteri wine. Order light, so you’ll have room for the rich walnut pie.
Take a quick tour of the ornate furnishings at this 1845 mansion and then head up to the rooftop garden for simple Greek dishes: grilled grouper with sun-dried tomatoes and lamb chops served with rosemary, mint, and green applesauce.
The balcony of the restaurant in the sleepy, boho town of Oia looks out onto the caldera’s edge. The cuisine (salmon tartare with lemon and green olives; braised lamb shanks with couscous) lives up to the restaurant’s name.